Recipe: Blueberry Lemon Scones

January 26, 2016

I love blueberries. Something about their sweetness and that fact that they are the perfect poppable snack makes for a great fruit in my house. I love to add them in everything, including guacamole, smoothies, and even ice cream. Today I am sharing with you a classic breakfast scone recipe that combines sweet blueberries with tart lemon. A winning combination if you ask me. Topped with a lemon glaze and a lemon twist for presentation, you’ll be sure to be the hit of brunch with this dish. I mean, who doesn’t love scones?

Blueberry Lemon Scones

Ingredients:

2 cups all-purpose flour

6 tbsp. granulated sugar

1 1/2 tsp. baking powder

1 lemon, zested

1/2 tsp. salt

1/2 cup very cold butter, grated

1 egg

1/2 cup heavy cream

1 tsp. vanilla extract

1 cup fresh blueberries

Lemon Glaze

1 cup powdered sugar

2 tbsp. lemon juice

1 lemon, sliced, peel removed and curled for garnish

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper for a silicon baking mat. Set aside.

In a large bowl, mix together the flour, sugar, baking powder, lemon zest, and salt. Add in the grated butter and mix well with your hands, creating a wet sand type of texture.

In a small bowl, whisk together the egg, cream and vanilla, then add into the flour mixture. Use a rubber spatula to mix just until the ingredients are wet. Carefully fold in the blueberries.

Add a little flour to your clean work space and form the dough into a large disk, about 1 1/2-inches thick. Cut into 8 evenly sized triangular pieces and place about 2 inches away from each other on a baking sheet.

Bake for 20-25 minutes until golden brown. Remove from the oven and allow to cool completely before adding the glaze. To make the glaze, simply whisk the sugar and lemon juice together until creamy. Drizzle over the scones and add the lemon twist for garnish.

**To freeze, when you place the scones on the baking sheet, freeze them for 30 minutes, then transfer to an airtight container, with parchment paper separating the layers. Do not thaw when you are ready to bake. SImply remove them form the freezer while the oven is pre-heating and then bake.

Rhea Johansen
Rhea is a Phoenix native who loves exploring the booming food scene here in the Valley of the Sun, and contributor at AZ Foodie. She is a self-taught foodie (shout out to subscriptions to Food & Wine as a teenager for Christmas presents) and currently resides in Scottsdale, Arizona with her husband, Andrew. In her spare time, she enjoys trying out new restaurants, riding her beach cruiser to happy hour, and working off as many of those calories at the gym. Her kryptonite is a perfect dirty martini.
Follow along in instagram: @phoodfight